STM4663 Meat 1

What is the percentage of global meat production lost between slaughter and retail in 2016?

• 5.7%

• 11.9%

• 17.3%

• 22.6%

Which of the following is classified as low-risk material in the residue from meat production?

• Skin

• Internal organs

• Blood

• Bones

What is the primary food safety risk associated with disposal of meat production waste?

• Pathogen and chemical contaminants

• High water content

• Rapid autoxidation

• Enzymatic activity

What is the primary purpose of dissolved air flotation (DAF) in meat industry wastewater treatment?

• Mixing and air saturation

• Formation of fine bubbles

• Recycling of treated water

• Removal of suspended solids

Which of the following is NOT a common operation in the slaughterhouse (abattoir)?

• Evisceration

• Carcass washing

• Deboning

• Stunning

What is the main reason for the high cost of treatment of meat industry wastewater?

• High water content

• High nitrogen concentration

• High grease concentration

• High phosphorus concentration

What is the purpose of a baffled tank in slaughterhouse/meat processing wastewater treatment?

• Removal of fats by cooling

• Separation of solid material

• Natural flotation of less dense material

• All of the above

Which of the following is a potential risk associated with contaminated waste from meat production?

• Soil acidification

• Transmission of pathogens to humans

• Release of methane

• All of the above

What is the main source of wastewater in a slaughterhouse?

• Carcass washing

• Vacuum equipment

• Stockyards

• Boiler rooms

What is the purpose of grease traps in slaughterhouse/meat processing wastewater treatment?

• Removal of suspended solids

• Removal of fats, oil, and grease

• Recycling of treated water

• Mixing and air saturation